Here's a simple recipe to make chocolate ice cream without cream, using milk and a few other.

Mix Dry Ingredients:In a medium-sized bowl, whisk together the cocoa powder, sugar, cornstarch, and a pinch of salt until well combined.

Combine with Milk: Slowly add the whole milk to the dry mixture, whisking continuously to avoid lumps.

Cook the Mixture: Pour the mixture into a saucepan and place it over medium heat. Cook, stirring constantly, until the mixture thickens. This should take about 5-7 minutes. The mixture should coat the back of a spoon when it's ready.

Add Sweetened Condensed Milk: Remove the saucepan from heat and stir in the sweetened condensed milk and vanilla extract. Mix well until fully incorporated.

Cool the Mixture:Let the mixture cool to room temperature. To speed up the process, you can place the saucepan in a bowl of ice water, stirring occasionally.

Chill the Mixture:Once the mixture has cooled, cover it with plastic wrap and refrigerate for at least 2 hours, or until completely chilled.

Freeze the Mixture:If you have an ice cream maker, pour the chilled mixture into the machine and churn according to the manufacturer's instructions.

Alternative Freezing Method: Pour the chilled mixture into a shallow, freezer-safe container. Place it in the freezer. Every 30 minutes, take it out and stir vigorously with a fork or a hand mixer to break up ice crystals.

Final Freeze:Once the ice cream has reached the desired consistency, cover it with a lid or plastic wrap and freeze for an additional 2-3 hours before serving.

Scoop the chocolate ice cream into bowls or cones and enjoy.